Tonight’s dinner was Chicken Cutlets with asparagus & tomato with mozzarella. Usually when I make chicken cutlets I batter the cutlets with eggs in order for the breadcrumbs to stick. Tonight I tried something different, I used lemon juice & it was extra tasty!

What you will need:

1 1/2 cup of Italian breadcrumbs

2 lemons

2 packs of 4 chicken cutlets

1 bunch of asparagus

4 tomatoes

1 ball of mozzarella cheese

1 can of black olives

1/2 cup of broth

1/4 cup of white wine

oil

salt/pepper

handful of Parmesan cheese

Serves: 4 (well we eat a lot, so possibly 5 for normal eaters) 🙂

First, season cutlets with salt & pepper. In a small bowl squeeze the juice of 2 lemons, put breadcrumbs in a separate dish. Next take the cutlets and soak them in the lemon juice & carefully transfer them to the breadcrumb dish. Make sure you coat each cutlet fully in the breadcrumb mix. While you are breading the cutlets, in a medium skillet heat 1/4 cup of oil on medium.

When skillet is hot, place cutlets in pan and cook for 3 minutes on each side.

While cutlets are cooking, cut 1 inch off the end of each asparagus. In a smaller skillet place asparagus in 1 inch of water and cook for 4 minutes.

When asparagus water boils, empty the water from pan. Return to heat add 1 tablespoon of oil & salt/pepper; cook for 4 more minutes and top with a handful of Parmesan cheese.

While your waiting for the chicken to finish, cut up all 4 tomatoes, mozzarella cheese and olives. Top with salt/pepper & oregano and Italian dressing.

I always like a little sauce on my chicken to give it flavor, so i decided to make a white wine sauce to top the cutlets with. After you remove chicken from skillet, in the same skillet you were using add 1/2 chicken broth & 1/4 cup of white wine. (on high heat stirring constantly for 30 seconds).